Originally Posted by btcg
Before I start, I want to apologize.
I promised my new Trigg-Gray manual to several of you, and to one poster, I owe a sauce care package. I'll explain.
Over the last six months, my Mom's hubby has become ill. He's eighty-five, a type-one diabetic, and nearly every vital organ seems to be failing, and all at once. Like a cat with nine-lives, he has this amazing ability to cling to life. It's made life busy for me, as I live in Maryland, and he and my Mom live in Flat Rock Michigan. As the eldest son, my fam has needed me there. But, there's a limit as to how long I can stay each visit: my family here in Maryland needs me too. So, I've had little time to correspond and/or post of late.
Before I continue, let me say this: the Trigg-Gray manual is not available for download. I will be sharing it with associates and friends, but unless I decide to help those of you who post, and seem sincere (as some of you know, I occasionally will provide chapters and in some cases, whole manuals), your only alternative to this knowledge will be to take the classes yourself.
So, at my last post, I was set to take the Trigg-Gray class, which I (and a few other Brethren) completed. With all due respect to Paul Kirk (and a few others, who will also go unnamed), I have now completed what some might call the "Holy Trilogy (Trinity'? To some here, maybe. ;)) of BBQ Schooling": Myron Mixon's JOS Cooking School, and Johnny Trigg and Rod Gray's class.
I'll beat the reader to the punch by answering their question: 'which do you recommend?"
I know this because it's the first question everyone asks when they find out that you've been to all three of them.
The answer? Two-pronged.
If you're an experienced pit master on the competition circuit, or just considering doing comps, I'd recommend the Trigg-Gray class. In addition to being (to me, at least) a legend, innovator, and all-around good-guy, Johnny Trigg is the consummate pro: he can spot the trends, and even evoke one, now and then. He can (and does) tell you exactly how to prepare your meats (yes, this includes how he does his ribs), and what spices and sauces are currently envogue with competition judging.
Rod Gray is no less, and believe me, this guy knows his stuff.
You'll love their families (I got to know Trish a bit better, but Rod's wife is sweet, too), and you'll leave their class ready to cook in a comp.
For any other user (and that can include comp-ready and competing teams), JOS is where you should start.
I'll never forget day two of Myron's class. When you watch this man fine-butcher and prepare a whole-hog, you realize that the man is most likely the best in the world at what he does (even though he uses lighter fluid now and then). Believe me, it's quite an experience.
All of his students reading this are shaking their heads 'yes' right now.
You'll leave Myron's class at least thirty percent better whether you're a comp or a backyard cook. It's that good of a class.
Best bet: do all three classes.
Now, for some Q-Talk requirement talk, I've discovered a Dutch Market within a ten-minute drive. I've been stuck with flats for years, but this market has the most amazing whole briskets. They ain't cheap, and the store is only open three days a week, but I am making some killer briskets these days.
Hope this helps.